Cucumber Pickle Recipe Jamie Oliver

MISO-GRILLED AUBERGINE & CUCUMBER PICKLE RICE BOWL

Steps:

• Slice the cucumber into thin rounds and place in a bowl. Add 1 large pinch each of sea salt and sugar, 2 tablespoons of the rice vinegar, and massage it into the cucumber.
• Place a dish on top inside the bowl and weigh it down with something heavy. Set aside to allow the excess water to drain out.
• Rinse the rice well, until the water runs almost clear. Drain and place in a small saucepan along with 375ml of water.
• Pop a glass lid on, bring to the boil, then cook over a low heat for 25 minutes, or until you can see holes in the surface of the rice (don't be tempted to lift the lid). Take off the heat and leave, covered, for 20 minutes.
• Fold 4 tablespoons of rice vinegar, the tablespoons of sugar and 1 pinch of salt into the rice.
• Set the grill to high. Quarter the aubergine lengthways and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for 15 minutes, or until almost tender.
• Mix the miso and mirin with the remaining tablespoon of rice vinegar and 1 tablespoon of water. Brush half the glaze over the aubergine; grill for a further 8 to 10 minutes, brushing with the remaining glaze halfway, until tender.
• Meanwhile, toast the sesame seeds (if using) in a dry frying pan until golden.
• Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions, scatter over the aubergine with the sesame seeds (if using) and serve with cucumber pickle on the side.

SPICY CUCUMBER PICKLE

Steps:

• Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
• Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
• Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
• Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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• Choose 1 of the following vegetable and herb options: .

SIMPLE WAY TO PREPARE JAMIE OLIVER QUICK PICKLE (CUCUMBER)

Steps:

• This quick pickle recipe is simple and requires no special canning equipment!
• Combine coriander seeds, whole peppercorns, mustard seed, bay leaves, sugar, salt and white vinegar in a container with lid.
• Close the container and shake until sugar and salt dissolve.
• Slice cucumbers.
• Add 1 cup water to the brine mixture and tightly pack the cucumbers in jars.
• Add garlic, fresh dill and chili peppers (if desired).
• Pour the brine mixture over the cucumbers and tap the jars on the counter to release any air.
• Place the lids on the jars and close tightly and refrigerate.
• Refrigerate for at least 24 hours before tasting to check spice preference. The pickles will be ready in just a couple of days, but continue to gain in flavor. Lasts up to a month when kept refrigerated. *Recipe adapted from acouplecooks.com

LEMON PICKLE

Steps:

• Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

QUICK PICKLED CUCUMBERS

Steps:

• Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
• Mix the other ingredients together in a small bowl then stir in the cucumber.